If you’re looking for a cozy dinner that feels a bit fancy, these seafood stuffed shells are just the ticket. They’re filled with a mix of seafood that makes every bite feel special and comforting at the same time.
Solves busy weeknights, seafood cravings, and portion control by delivering a hearty, easy prep dish with moist filling and low cleanup.
I love cooking for my family, but finding recipes that suit everyone can be tricky. My mom and siblings have gluten allergies, so I’m always trying to make sure the meal is enjoyable for them too. These stuffed shells hit the spot, they’re not only delicious but also easy to prepare.
What’s great about this recipe is that it’s straightforward and doesn’t require hours in the kitchen. With just 45 minutes of prep time and another 45 minutes to cook, you can have a beautiful dish ready in about an hour and a half. And trust me, the homemade béchamel makes it feel indulgent without being too complicated.
If you love seafood and want to try something different, these stuffed shells are a must! If you want to keep things quick and delicious, try this Air Fryer Fish recipe too!
Why You Will Love This Recipe
- Rich Creaminess The homemade béchamel adds a smooth and creamy texture that perfectly complements the seafood, making each bite comforting and satisfying.
- Gourmet Flavor The mix of shrimp, scallops, and crab brings a blend of savory and briny notes, turning a simple dish into something elegant and delicious.
- Convenient Prep The dish is simple enough for anyone to master, allowing you to impress friends and family without much fuss in the kitchen.
- Easy Storage Leftovers are easy to keep and reheat, whether you choose to enjoy them in the next few days or freeze them for later.
Seafood Stuffed Jumbo Pasta Shells
- Prep Time: 45 minutes
- Cool Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: serves 6-8 1x
- Category: main
- Method: Baking
- Cuisine: Pescatarian
- Diet: Pescatarian
Description
Delicious seafood stuffed jumbo pasta shells baked in a creamy béchamel sauce, perfect for seafood lovers.
Ingredients
- 6 ounces jumbo pasta shells, approx. 22 shells
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 8 ounces shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 8 ounces bay scallops, cut into 1/2-inch pieces if needed
- 8 ounces lump crab meat
- 1/4 cup finely chopped fresh parsley
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 11/2 teaspoon Old Bay seasoning
- 1/2 lemon, juiced
- Kosher salt and ground black pepper, to season
- 3 tablespoons unsalted butter (for béchamel)
- 3 tablespoons all-purpose flour (for béchamel)
- 1 cup clam juice
- 2 cups half and half
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for breadcrumbs)
Instructions
- Cook Pasta Shells: Start by boiling your pasta shells until they are just under al dente. You will notice they still have a bit of a bite to them. This keeps them from getting mushy later. Just be gentle when handling them to avoid any cracks.
- Prepare Seafood Filling: Mix your seafood filling in a large bowl until it is well combined. You will smell the briny goodness from the seafood. Taking time to blend this well helps make those flavors sing. Just avoid over-mixing, or your filling can get too dense.
- Make Béchamel Sauce: Whisk your butter and flour together before adding clam juice and half-and-half. The sauce should be smooth and creamy as it thickens. This enhances the whole dish, so give it a good whisk to remove any lumps. If it feels too thin, continue whisking until it reaches the right consistency.
- Assemble Stuffed Shells: Spoon your seafood filling into each shell, then nestle them in a baking dish. You will find they fit snugly and look inviting. Cover them with that creamy béchamel, ensuring each shell is well-coated. Do not overfill, or they might spill out as they bake.
- Bake in the Oven: Pop your dish in the oven and bake until bubbly and golden. You will see a lovely color develop on top. This is key for that scrumptious finish. Keep an eye on them, and if they look like they are getting too brown too fast, cover them with foil.
- Let it Rest: Once baked, let your stuffed shells sit for a few minutes before serving. This step lets the filling settle and makes them easier to serve. If you skip this, you might find the filling falls out when you scoop them up. Enjoy!
Notes
- Storage Tips: Leftovers will keep in an airtight container in the fridge for 2-3 days. Reheat in the microwave until warmed through. Freeze fully baked leftovers for up to 3 months.
- Expert Tips: Cook pasta shells slightly under al dente to prevent mushiness when baking. Use fresh seafood for best flavor, or ensure frozen seafood is thoroughly thawed and patted dry before use. For extra flavor in the béchamel, avoid skipping clam juice, as it enhances the seafood taste.
- Reheating Instructions: Reheat in the microwave until warmed through, ensuring they do not dry out.
- Serving Suggestions: Serve with garlic bread for a classic touch. Pair with a light mixed greens salad dressed with vinaigrette. Include roasted brussels sprouts for a flavorful side dish.
- Recipe Variations: Replace lump crab meat with lobster meat for a fancier dish. Add spinach or kale to the seafood filling for extra nutrients. Use different seafood like crayfish or octopus for unique flavors.
- Ingredient Notes: Use shells or any large pasta that can hold filling. For a less briny flavor, substitute clam juice with fish stock or vegetable broth. Choose seafood according to preference, and feel free to use lobster or langoustines in place of shrimp.
Nutrition
- Serving Size: 1 shell
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/seafood-stuffed-shells
Recipe Tips
- If pasta shells seem fragile, cooking them for just 2-3 minutes under al dente can help them hold their shape better during stuffing.
- When using frozen seafood, allow it to thaw completely and pat it dry before mixing to avoid excess moisture in your filling.
- For a creamier béchamel, whisk the clam juice and half and half in gradually to prevent lumps and achieve a smooth consistency.
- If the filling tends to spill out during baking, try packing the shells tightly with filling and covering them well with béchamel sauce.
- For a seafood taste boost, don’t skip the clam juice in the béchamel; it adds a lovely depth of flavor that complements the dish.
Serving Suggestions
Pair seafood stuffed shells with garlic bread for added comfort. A light mixed greens salad dressed with vinaigrette complements this dish well.
These shells can feature in a variety of meals such as pasta salads or as a side to grilled vegetables. Consider using them in larger casseroles or alongside a protein for a complete dinner.
A simple marinara sauce works well to finish the dish. Drizzle with a bit of olive oil for added richness before serving.
Recipe variations
- You can use lobster meat instead of lump crab for a dish that’s truly impressive.
- Add 1 cup of finely chopped spinach or kale to the seafood filling for added nutrition.
- Either crayfish or octopus can replace shrimp and scallops for unique flavor profiles in your shells.
- If you want to make more servings, double the recipe and use 12 ounces of jumbo pasta shells with 16 ounces each of seafood.
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How to Store?
To keep your seafood stuffed shells fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.
Freezing: Wrap fully baked leftovers tightly in aluminum foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Thawing: To thaw, place in the refrigerator overnight. Reheat until heated through before serving.
If you enjoyed this seafood stuffed shells or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
